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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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I realized that portabella and shiitake mushrooms are sometimes described as beefy , so I decided to make a seitan with mushroom stock instead of veggie stock. Ingredients:
1 1/2 cups vital wheat gluten |
1/4 cup nutritional yeast |
1 teaspoon ground cumin |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 cup mushroom stock |
1 1/2 tablespoons soy sauce |
1 1/2 tablespoons vegetarian worcestershire sauce |
Directions:
1. Preheat the oven to 325°F.
2. Mix together the dry ingredients in a large bowl. Mix together the liquid ingredients in a smaller bowl, then stir them into the dry ingredients until completely blended. Knead the dough in the bowl for a couple minutes, then place on a sheet of foil and shape into a log about 6 to 8 inches long. Wrap the foil tightly around the log and twist the ends.
3. Bake for 80 minutes (this will be firm with a slightly crispy outside - if you like your seitan a little spongy , maybe bake for 60 to 70 minutes).
4. Slice or chop as desired, and serve immediately or store in the refrigerator or freezer.
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